Chickpea Coconut Curry

1: In a large pan, heat the coconut oil over medium-high heat.

2: Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

3: Reduce the heat to medium.

4: Add the garlic and ginger; stir and cook for 60 seconds or until fragrant.

5: Add all the spices in and stir.

6: Add the tomatoes to the pan and stir well.

7: Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit.

8: Stir in the coconut milk, chickpeas, and peas.

9: Bring the mixture to a boil, then reduce the heat to medium-low.

10: Simmer the coconut chickpea curry for about 10 minutes.